Cannoli, a beloved Italian dessert, have a rich history and a delightful taste that has captivated dessert enthusiasts around the world. Originating in Sicily, these iconic pastries can be traced back to the Arab influence during the island’s medieval period. The word “cannoli” itself is derived from the Arabic term “qanawāt,” meaning “reed-like tubes.” Traditionally, cannoli consist of crispy, fried pastry shells, shaped like tubes, filled with a sweet and creamy ricotta-based filling. However, variations may include different fillings such as mascarpone or chocolate. The filling is often enhanced with flavors like vanilla, citrus zest, or chocolate chips. Cannoli offer a harmonious balance of textures, with the shell providing a delicate crunch, and the filling offering a smooth and indulgent creaminess. These delectable treats are commonly served as a dessert or as part of a festive occasion. Cannoli can be enjoyed on their own, but they are often accompanied by a dusting of powdered sugar and garnished with chopped pistachios, candied fruits, or chocolate shavings. Their delightful combination of flavors and presentation make cannoli a true delight for both the eyes and the taste buds.
Cannoli
Ingredients
For the cannoli shells:
- – 2 cups all-purpose flour
- – 2 tablespoons granulated sugar
- – 1/4 teaspoon salt
- – 2 tablespoons unsalted butter cold and cut into small pieces
- – 1/2 cup Marsala wine
- – 1 large egg white lightly beaten (for sealing the shells)
- – Vegetable oil for frying
For the filling:
- – 2 cups ricotta cheese
- – 3/4 cup powdered sugar
- – 1 teaspoon vanilla extract
- – 1/4 cup finely chopped dark chocolate
- – 1/4 cup finely chopped candied orange peel
- – 1/4 cup chopped pistachios optional, for garnish
- – Powdered sugar for dusting
Instructions
- In a large bowl, combine the flour, granulated sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually pour in the Marsala wine while stirring, until the dough comes together. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- In a separate bowl, prepare the filling by combining the ricotta cheese, powdered sugar, vanilla extract, chopped dark chocolate, and candied orange peel. Mix well until all ingredients are fully incorporated. Cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Roll out the cannoli dough on a lightly floured surface until it is very thin, about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles of dough that are approximately 4-5 inches in diameter.
- Wrap each dough circle around a cannoli tube or a cannoli mold, sealing the edges with a small amount of beaten egg white. Press the edges firmly to ensure they stick together.
- Carefully place the wrapped cannoli tubes into the hot oil, a few at a time, and fry until golden brown and crisp, about 2-3 minutes. Use tongs to remove the cannoli shells from the oil and place them on paper towels to drain and cool. Once cooled, gently slide the shells off the tubes.
- Fill a piping bag fitted with a star tip with the prepared ricotta filling. Pipe the filling into both ends of each cannoli shell, making sure to fill the entire shell. Sprinkle the ends with chopped pistachios, if desired.
- Dust the filled cannoli with powdered sugar just before serving. Serve them immediately or refrigerate until ready to serve. Cannoli are best enjoyed within a few hours of filling them.
